I'm proud to announce a guest post for today. Last week, I was checking out Facebook while at work and saw that my coworker Samantha had posted a picture of a gorgeous looking carrot cake on her profile. Later that day, she showed up in the newsroom with a generous amount of it and she put it on the meeting room table for us to try while we discussed news and pages. It was delicious. And, to my amazement, it was gluten and butter free. So I asked her to write a post on my blog and she graciously accepted. So here she is and here's her recipe:
"As soon as I found out I couldn’t eat any wheat anymore I felt desperate. I thought it was a complete nightmare, also because I love every kind of baked sweets. Ok, after a few months I have to admit it’s not actually nice, but from that day I tried to cook my own dishes a little more and discovered that gluten-free food can be delicious as well. I tried many carrot cake recipes but this is my favorite, both because it’s really simple to make and because the result is great. That’s why I’m writing this post for my new colleague and I’m really honored to!"
300 gr (10 ounces) carrots
300 gr (10 ounces) grated almonds
300 (10 ounces) gr sugar
80-100 gr (3.5 ounces) gluten-free flour (or simply white flour)
1 teaspoon baking powder
grated lemon rind
Eventually, to decorate:
Peel and grate the carrots. Mix them with the grated almonds, the sugar and the lemon rind. Add the eggs and stir. Finally add the flour and the baking powder and keep mixing for a couple of minutes. That’s it, you can now put the mixture in an oiled baking pan (no matter what shape, I actually like ring shaped cake). Bake the cake for 50-60 minutes at 175° (aria calda). When the cake got cold, you can decorate it with icing sugar and marzipan carrots or with a lemon frost made with water, lemon juice and icing sugar. Enjoy!